Butter Chicken Wings

I always believe in eating chicken wings with my fingers. Succulent pieces of chicken soaked and tossed in a delicious sauce. And, when the sauce is both strange yet familiar, you can’t help but devour them. The idea for these Butter Chicken Wings that I made last week popped into my head and refused to leave till I made them!

So when I had some friends over for dinner last weekend, I knew this was the moment to execute it.Fortunately, I had a pack of wings in the freezer – all I had to do was put it together. I planned it around a Modern Indian themed dinner – complete with Masala Roasted Potatoes – marinated in ghee, garlic, green chillies, chopped up curry leaves and Maharashtrian Goda Masala – Sausage spaghetti (like a Sausage Pulao) – and some traditional Sheer Korma.

The execution is simple; I used the gravy recipe from my Butter Chicken Recipe – marinated the chicken wings with flour and Chicken Tikka Powder; fried it off (you can also bake it), and then tossed it in the gravy. Top with slivers of ginger and green chillies and voila – they are ready!

Print Recipe

Butter Chicken Wings

Succulent, tangy butter chicken wings...

Course

appetizer

Cuisine

north indian

Prep Time

20 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• 500 gms chicken wings
• 4 - 5 tbsp flour (maida or rice work well)
• 2 - 3 tbsp Chicken Tikka Masala I prefer Shan (brand)
• salt and pepper to taste
• Butter chicken gravy

Garnish

• 1/2 inch ginger (julienned)
• 3 - 4 green chillies (deseeded and julienned)
• 1 tbsp kasuri methi

Course appetizer Cuisine north indian Prep Time 20 minutes Cook Time 30 minutes Servings people Ingredients 500 gms chicken wings 4 - 5 tbsp flour (maida or rice work well) 2 - 3 tbsp Chicken Tikka Masala I prefer Shan (brand) salt and pepper to taste Butter chicken gravy Garnish 1/2 inch ginger (julienned) 3 - 4 green chillies (deseeded and julienned) 1 tbsp kasuri methi

Instructions

1. Wash the chicken wings well and dry them properly.
2. Separate the wings and the drumettes (basically in two halves - here's a guide on the structure of chicken wings.)
3. Coat them generously with the flour, tikka masala, salt and pepper.
4. Set aside for at least half an hour.
5. Prepare the gravy in the meanwhile - according to the instructions in the link.
6. The only difference here is that, we dont add the remaining marinade of yoghurt, garlic, ginger paste to the tomato base. And, that is okay.
7. I simply added a little chicken tikka masala to the tomatoes and sauteed them before grinding - to amp up the flavour.
8. Once the gravy is done, heat up the oil in a saucepan.
9. Now, add the chicken wings one by one till they crisp up and are golden brown.
10. Once they are all done and drained of the oil, mix them with the gravy.
11. Top with the garnishes and serve hot as a starter.
12. Note: If you want to bake the wings, put them in a 180 degree preheated oven for at least 25-30 minutes.

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